Grilled Tofu with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to meals when I want something satisfying but light. Grilled tofu and aubergine come together beautifully, and the whole thing comes together in under an hour. Tofu is packed with protein and keeps you feeling full, making it perfect for weeknight dinners without the fuss. The best part? You probably have most of these ingredients already in your kitchen. Just slice, grill, and toss everything together with a bright lemon basil dressing. It's simple, impressive, and honestly one of the easiest vegetarian dishes I make regularly.
Ella x
Ingredients
- 1 block (14 oz)extra-firm tofu(pressed and cut into 8 thick slices)
- 2 mediumaubergine(sliced lengthwise into 1/2-inch planks)
- 4 tablespoonsolive oil
- 4 clovesgarlic(minced)
- 3 tablespoonsfresh lemon juice
- 118 mlfresh basil(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- ¼ teaspoonred chili flakes
- 2 tablespoonsbalsamic vinegar
Detail level
Instructions
- 1
Wrap pressed tofu slices in a clean kitchen towel and place under a heavy pan for 10 minutes to remove excess moisture. Pat dry with paper towels.
Tip: Pressing tofu helps it absorb flavors better and creates a better grilled surface.
- 2
Brush both sides of tofu slices and aubergine planks lightly with 2 tablespoons of olive oil. Season generously with salt, black pepper, and smoked paprika on both sides.
- 3
Preheat a grill pan or outdoor grill to medium-high heat. Working in batches, grill tofu slices for 4-5 minutes per side until golden grill marks appear. Transfer to a serving plate.
Tip: Don't move the tofu around too much on the grill—let it sit to develop a nice crust.
- 4
Grill aubergine planks for 3-4 minutes per side until tender and charred. Season lightly with salt and pepper as they cook.
Tip: If aubergine slices are very large, you can cut them in half after cooking for easier plating.
- 5
In a small bowl, whisk together remaining 2 tablespoons olive oil, minced garlic, lemon juice, balsamic vinegar, and red chili flakes. Season with a pinch of salt.
- 6
Arrange grilled tofu and aubergine on a serving platter, alternating or grouping as desired. Drizzle the warm garlic-lemon dressing over the top.
- 7
Scatter fresh chopped basil over the dish just before serving for bright, fresh flavor.
Tip: Add basil at the last moment so it stays vibrant and aromatic.
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